For fun and budget-friendly drinks at your next party, try these signature cocktails from Ingrid Hoffmann, host of Food Network's Simply Delicioso.

Sneaky Citrus Punch

Makes 6 servings

Ingredients3 cups orange juice1 cup pear nectar2 lemons, juiced2 tablespoons grenadine2 cups light rum1/4 to 1/2 cup orange-flavored liqueur (recommended: Curacao)Sliced lemon, for garnish

In a large punch bowl, mix the orange juice, pear nectar, lemon juice, grenadine, rum, and orange liqueur. Serve with ice, and garnish with the lemon slices.

Guava-Jalapeno Margaritas

Makes: 4 servings

3 jalapeno chilies1/2 cup plus 2 tablespoons tequila1/2 cup plus 2 tablespoons lime juice (from about 5 limes), plus extra wedges for rims, optional1/4 cup orange liqueur (recommended: Cointreau or Grand Marnier)3 tablespoons guava juiceCoarse salt or margarita salt

Put 2 jalapenos into a small bowl and top with 1/2 cup plus 2 tablespoons tequila. Cover and refrigerate for a day. Pour the spicy tequila into a pitcher and add 1/2 cup plus 2 tablespoons chilled lime juice, the orange liqueur, and the guava juice. Refrigerate again until chilled. Put salt into a small plate and use lime wedge to moisten the rims of margarita glasses. Halve, remove the seeds, and thinly slice the third jalapeno. Garnish each glass with 1 slice. Pour the chilled margarita mixture into the glasses. Serve.

Guava Champagne Cocktail

1/2 cup guava shells1/4 cup vodka1/4 cup sparkling wine2 cups lemon sorbetFresh mint sprigs, for garnish

Place the guava shells, vodka, sparkling wine, and lemon sorbet in a blender and puree. Divide among champagne glasses and serve with a mint sprig.

Tequila Sunrise Punch

Makes: 4 to 6 servings

1/2 cup silver or gold tequila33 ounces citrus-flavored club soda2 limes, quartered1 small unpeeled orange, cut into 1-inch chunks1/2 small unpeeled grapefruit, cut into 1-inch chunksIce cubes

Pour the tequila and club soda into a pitcher. Add the limes, oranges, and grapefruit, and set aside for 10 minutes.

Add enough ice to the pitcher so that the punch rises to the top. Serve in chilled glasses with some fruit in each glass.

Originally provided in the December 2008 issue of Family Circle magazine.